Kale Salad with Raspberries and Parmesan Crisps

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 5 c chopped kale
• 6 oz. Driscoll’s raspberries
• 3 tbsp slivered toasted almonds
• 2 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• ½ tsp agave nectar or honey
• 1/8 tsp salt
• 1/8 tsp ground pepper
• 4 tbsp grated Parmesan cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (204°C) and line a baking sheet with parchment paper.

2. Spoon the grated Parmesan into four small mounds on the parchment, spacing them well apart, and flatten each slightly.

3. Bake the Parmesan for 5 to 6 minutes, until golden and set. Let them cool on the sheet for a few minutes, then loosen them with a spatula.

4. While the cheese bakes, whisk the lemon juice, olive oil, agave nectar or honey, salt and pepper in a large bowl until combined.

5. Add the chopped kale to the bowl and toss with your hands for about a minute, massaging the dressing into the leaves until they soften slightly.

6. Gently halve or leave the raspberries whole, then fold them into the kale along with the toasted slivered almonds.

7. Divide the salad among four plates and break the cooled Parmesan crisps over the top just before serving.